I hope that you had the most wonderful Christmas and are still taking it easy and enjoying a day off!

Classic Minestrone- Gluten Free and Vegan

I wanted to give you a really easy and delicious recipe for Minestrone that is also something a little lighter after a long weekend (or longer for some of us!) of heavy eating.

Classic Minestrone- Gluten Free and Vegan

Minestrone is a classic I have been making for as long as I can remember. Before the allergies, I used to simmer a cheese rind in the soup, but it turns out the cheese rind was over rated, because this minestrone is perfectly delicious as is, and has the added bonus of being quite healthy and incredibly kid friendly.

Classic Minestrone- Gluten Free and Vegan

In fact, while I know it’s not “real” minestrone unless it has the pasta, sometimes I don’t because I think the pasta is optional, but my kids were like “obviously mom” about adding it. Even Pete looked confused when I suggested we not. Like really confused. Insert eye roll and then add the pasta.

Classic Minestrone- Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, small diced
  • 4 carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 1 cup green peas, hulled
  • 1 cup haricot verte, halved
  • 2 fifteen ounce cans white beans, rinsed and drained
  • 1 fifteen ounce can kidney beans, rinsed and drained
  • 1 fourteen ounce can tomato puree
  • 8 cups vegetable broth
  • 1 tablespoon dried oregano
  • 2 cups short cut gluten free pasta (I used penne)
Instructions
  1. In a large heavy pot over medium heat add the olive oil and the onion. Sweat the onion over medium heat for 5 minutes until it is tender.
  2. Add the carrots and celery and cook, stirring often, another 5 minutes. Add the peas and the haricot verte along with the white beans, kidney beans, tomato puree and the vegetable broth. Stir well and then add the dried oregano and add a lid to the pot. Simmer the soup on low heat for 4o minutes.
  3. Remove the lid and add the pasta and then cover the lid and simmer another 10 minutes until the pasta is cooked through. Season to taste with kosher salt.

 

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Categorized: Recipe Index, Soup, Vegan
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I hope that you had the most wonderful Christmas and are still taking it easy and enjoying a day off!

Classic Minestrone- Gluten Free and Vegan

I wanted to give you a really easy and delicious recipe for Minestrone that is also something a little lighter after a long weekend (or longer for some of us!) of heavy eating.

Classic Minestrone- Gluten Free and Vegan

Minestrone is a classic I have been making for as long as I can remember. Before the allergies, I used to simmer a cheese rind in the soup, but it turns out the cheese rind was over rated, because this minestrone is perfectly delicious as is, and has the added bonus of being quite healthy and incredibly kid friendly.

Classic Minestrone- Gluten Free and Vegan

In fact, while I know it’s not “real” minestrone unless it has the pasta, sometimes I don’t because I think the pasta is optional, but my kids were like “obviously mom” about adding it. Even Pete looked confused when I suggested we not. Like really confused. Insert eye roll and then add the pasta.

Classic Minestrone- Gluten Free and Vegan
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 tablespoons olive oil
  • 1 yellow onion, small diced
  • 4 carrots, thinly sliced
  • 4 stalks celery, thinly sliced
  • 1 cup green peas, hulled
  • 1 cup haricot verte, halved
  • 2 fifteen ounce cans white beans, rinsed and drained
  • 1 fifteen ounce can kidney beans, rinsed and drained
  • 1 fourteen ounce can tomato puree
  • 8 cups vegetable broth
  • 1 tablespoon dried oregano
  • 2 cups short cut gluten free pasta (I used penne)
Instructions
  1. In a large heavy pot over medium heat add the olive oil and the onion. Sweat the onion over medium heat for 5 minutes until it is tender.
  2. Add the carrots and celery and cook, stirring often, another 5 minutes. Add the peas and the haricot verte along with the white beans, kidney beans, tomato puree and the vegetable broth. Stir well and then add the dried oregano and add a lid to the pot. Simmer the soup on low heat for 4o minutes.
  3. Remove the lid and add the pasta and then cover the lid and simmer another 10 minutes until the pasta is cooked through. Season to taste with kosher salt.

 

Recipe by Heather Christo (http://heatherchristo.com)